I have been craving tacos and tostadas lately but I haven’t been able to make them because good quality tortillas are hard to find out here.  Most of tortillas I have found contained preservatives and a bunch of other ingredients that I am not able pronounce.   I think I am just missing the delicious taste of Mexican food I used to have all the time back when I lived California.  Fortunately, I found some sprouted corn tortillas at the health food store last week hiding in the freezer section!  I was so glad  to have stumbled upon them because they are all-natural, vegan, sprouted, and yummy!

You may notice that I have improvised the traditional way of making tostadas and tacos.  The reason is because I wanted to make it more nutritious for my family.  I must say my family and I were very happy about how everything turned out.  Dinner was delicious, flavorful, filling and best of all,  healthy.

So tonight, I am sharing with you this healthy taco/tostada recipe idea.

Ingredients:

• 1.5 cups of Sprouted Bean Trio
• 1/2 cup of quinoa
• 1 large onion (chopped)
• 1 large tomato (chopped)
• 4 large cloves of garlic (minced)
• 1 tablespoon of dried oregano
• 1 tablespoon of ground cumin
• 3 tablespoons of fresh lime or lemon juice
• 5 tablespoons of liquid aminos
• Sprouted corn tortillas
• 2 tablespoons grape seed oil or olive oil
• 1 box of store-bought all-natural-vegan guacamole
• 1 cup of cilantro (chopped)
• Daiya vegan cheese (optional)
• Salsa  or hot sauce (optional)

Directions:

1. Soak the beans for an hour (optional but not required….I just liked them with more moisture).
2. Rinse quinoa.
3. Boil water in a medium-sized saucepan.
4. Add quinoa and beans in the boiling water, simmer for about 10 minutes (med-high heat), and then turn off heat and set aside for another 10 minutes.
5. In a saute pan or wok, heat oil and then add onions, garlic and tomatoes.
6. Drain water from the beans and quinoa.
7. When the onions are transparent, add the beans and quinoa.
8. Add cumin, oregano, lemon juice or lime juice, and liquid aminos.  Note: if you don’t have liquid aminos, use celtic sea salt and adjust to saltiness preference.
9. Cook together for another 5 minutes.
10. While you are finishing up with the beans and quinoa, prepare your sprouted corn tortillas.  If you want to make crunchy tostadas, spray each side with olive oil spray, put them on your griddle, and smash it with a pan.  LOL this is the only way I got it to cook evenly (see below).   Cook on low-medium heat for a couple of minutes on each side until it is crunchy.
    
11. If you want a softer shell for your taco, just spray the griddle and heat the tortilla for a 30 seconds or so. 
12. When you are done with the tortillas, put your tostadas and tacos together.
13. Top it off with vegan Daiya “cheese”, cilantro, guacamole, and/or salsa.
14. Serve with lemon or lime slices.
15. Enjoy!